Prepare Cabbage: Bring a large pot of salted water to a boil. Core the cabbage and submerge it for 5-7 minutes until leaves soften. Peel off 12-14 leaves and set aside for stuffing.

Cook Rice: Parboil 1 cup of rice in boiling water for about 7 minutes. Drain and cool on a baking sheet.

Make Filling: In a mixing bowl, combine rice, ground meat, onion, garlic, egg, parsley, paprika, salt, and pepper. Mix gently until combined.

Stuff Leaves: Lay a cabbage leaf flat, add 2-3 tablespoons of filling at stem end, fold sides over, and roll tightly. Repeat with remaining leaves.

Prepare Sauce: In a skillet, heat olive oil and sauté garlic. Stir in crushed tomatoes, tomato paste, sugar, oregano, salt, and pepper. Simmer for 10 minutes.

Assemble Rolls: Spread sauce over the bottom of a pot or baking dish. Arrange rolls seam-side down and pour remaining sauce over top.

Cook Rolls: Cover and bake at 350°F for 1.5 to 2 hours, or simmer on low for 1.5 hours, or slow cook on low for 6-7 hours.

Serve: Garnish with parsley or dill and serve warm with sides like mashed potatoes or bread.